I made chocolate cupcakes with a coffee butter cream frosting, referenced on this blog. (Note: I tripled the recipe to make enough for the cupcakes, and mixed in, a teaspoon at a time, more cream to get the consistency I wanted).
As I'm a newbie at making cupcakes, I most likely under filled the paper cups, but I would rather have a bunch of smaller cupcakes than a few, overflowing, ones.
While the naked cupcakes were resting, I made the frosting and then transfered it into a gallon size plastic bag and stuck it in the fridge for 10-15 minutes to cool off. Once it was cool, I reinforced a corner with tape and snipped off a small corner (keep it small, you can always cut more to make the opening larger, it is rather difficult to then make the opening smaller). With the make-shift pastry bag, I piped the frosting onto the cupcakes and prepared to enjoy the chocolate coffee goodness.
And oh did I enjoy them.
I hope everyone had a great holiday weekend!